Meghli (Lebanese dessert)



Meghli (cinnamon caraway rice pudding)

Well.. the now infamous recipe! I started writting this post in preparation for my 1st Lebanon trip :) over Xmass,, but when I actually got to make it, I poured the whole boiling thing over my thumb, and got a "fun" burn (be wiser than I was when holding the glasses to fill xD). The recipe is from my future aunt-in-law :)

So, Meghli is a traditional Lebanese dessert that is prepared to celebrate when a baby is born (including baby Jesus) and so typical of Christmas!

It is basicaly a sort of cinnamon-caraway spiced rice powder pudding, topped with nuts & coconut shavings.
When you first try it, it is a bit confusing flavorwise (at least for a European), as per its spices' flavour.

This is not an overwhelmingly sweet dessert (so no sugar syrup or butter oozing out!) that is fairly easy to prepare, and always gets thumbs up from d man of the house :) (as you know my toughest critic)

Ingredients:

- 1 cup Rice powder

- 1 1/2 cup Sugar (white; caster)

- 1 Tbsp Caraway powder

- 1 1/2 Tbsp Cinnamon powder

- 7 cup Water (6 in mix + 1 at boiling)

Additional, toppings: Coconut shavings (small), Almonds (non-salted), Walnuts, Pistachio

Please note that you will need a large pot for this one (and it will yield about 12 glasses/servings of dessert). You can half the recipe for about 6 servings :)

Firstly combine all dry ingredients with 6 cups of water in a large pot. (Keep the remaining 1 cup on the side).

Place the pot over medium-high heat, and keep stirring with a whisk* until the mix starts boiling. At this point you should be seeing that it is thickening-up.

Once it comes to a boil, add the 1 cup of water left to the mix and combine well. Keep on the fire, stirring constantly for about 20-30 min (until the mixture thickens enough, that it dollops (not pours) off a spoon).

Take off the fire, and set on the side to allow to cool for a couple of minutes only. Then pour into your glass (or heatproof) tins/glasses to individual serving portions.

Let cool down for a good 20 min.

Then cover with cling-wrap & refridgerate for at least 2 hours. It serves cold.

When you want to serve this, sprinkle with coconut shavings, and roasted non-salted nuts: walnuts, slivered almonds/pistachios, (and yellow dried raisins if you like.. we are not fans of these..).

Place the toppings decoratively and you will have a Lebanese style dessert! Bon apetit :)

*Regarding the whisk, I use a rubber-coated whisk, so as not to scratch my pan.


Mental note: Do not hold the glasses while you pour.. you might burn yourself



Layali Lebnan (Nights of Lebanon)



Layali Lebnan (Nights of Lebanon)

This is provably the second Arabic/Lebanese dessert that I ever tried to make :) (Being d custard lover that I am) I fell in love with this rose/orange blossom scented semolina (eggless) custard!

Ah d joys of living in d Middle East! :)

My aunt-in-law (d in-law part eventually one day..) gave me d recipe, both including eggs, and d eggless version. (I personally like this eggless so nothing takes away from d Arabic scents :) ).

As with any Arabic dessert, this is not for d faint-hearted (will likely put you on sugar-coma)! but is it Oh so delicious! and custardy-like :)

Ingredients for d custard:

- 7 glass Milk

- 5 Tbsp Sugar

- 8 Tbsp Semolina

- 1.5 Tbsp Vanilla extract

- 3 Tbsp Rose water

- 3 Tbsp Orange blossom water

Additional ingredients/toppings:

- Bananas (ripe; sliced)

- Almonds (slivered)

- Pistachio (slivered)

- Walnuts (whole halves)

- Aatar (Arabic sugar syrup) **recipe below**

Place all custard ingredients over medium heat (4/6) and stirr constantly (I use a coated whisk) until it starts boiling (bubbling). Then lower the heat (3/6) and keep stirring for 4 minutes until the consistency is more thick/firm.

Remove from heat and pour into a glass bowl/tefal/containers. Let cool down.

(If you cooked it long enough the surface should not crack when cold).

In the meantime, you can prepare some Aatar (sugar syrup). Note that Aatar keeps for weeks up to a month in the fridge easily :)

Aatar:
- 2 cups Sugar
- 1 1/4 cups Water
- 1 Tbsp Lemon juice
- 1 Tbsp Rose water
- 1 Tbsp Orange blossom water

Place sugar & water on a pan over medium heat. Whisk until the sugar disolves, then let come to a boil.

Once boiling do not stirr!!, add the lemon juice, and lower the heat to let it simmer for 12 minutes.
Then add the rose & orange blossom water and let boil for additional 30 seconds.

Remove from the heat, and let cool down completly. Then place into a container, and keep in the fridge until use.

So, you have your custard, you have your sugar syrup; now let's put it together.

Serve your custard on the individual plates, and then you can place some whipped cream (if you want) and then sliced bananas, slivered pistachios, almonds, and walnuts... aaand drizle some Aatar syrup on top :) (I told you, this is not for the faint hearted!!)

Voila! a beautifuly scented, custard-like dessert with Arabic touch :) Enjoy!

PS: if you are keeping the custard in the fridge, make sure you cover the top with transparent film, or place a hermetic lid if you have over it, so it wont crack & dry out on the top.

Batata harra (Lebanese potatoes with garlic and coriander)

Batata harra - Lebanese

Can you feel the Holidays approaching?! I guess this year theres no way for me to contain my excitement :) 17 days to be on vacation, in Lebanon.

So in d spirit of Lebanese food, here is a simple mezze, crowd pleaser, apt for vegetarians & potato lovers :) (like the man of the house!)

Ingredients:

- 500 gr Potato* (diced medium)

- 1 handful Coriander (fresh; largely chopped)

- 6 Garlic cloves (diced small)

*First of all, let us talk potatoes. You want to get potatoes to use for "French fries" (yes, there are different potato kinds). You want your potatoes crispy outside (not soggy..). In Doha I have learnt to get the young/hard frying potatoes, light yellow color, smooth skin (they should be hard to the touch).*

So, once that is out of the way :)



Fried potato dices



Peel and dice your potatoes; rinse them with water and drain them.



Olive oil & chopped garlic



Set a platter with kitchen napkin (to soak off the excess oil - after frying).

Heat generous vegetable oil on a pan (at highest heat) and once hot, deep fry until golden. Remove from pan and place into platter to soak off some oil. Salt them.

On the same pan, heat some Olive oil (2-3 Tbsp), add the chopped garlic, and fry until it starts turning slightly yellow/golden. Then add the coarsely chopped coriander and fry until soft (just a minute or two).

If you fry it for too long it will turn brownish (you don't want that).

Once soft, add in the fried potato dices and toss/incorporate well.

Serve hot :)

For those that like spicy/hot food, you can add some chopped chilly peppers, or 1/4 tsp of Cayenne pepper (I would suggest, since you're going the Middle Eastern route, to add some Harissa paste to give it some hotness :) (just make sure you are aware how spicy Harissa paste really is.. )

Lebanese arabic bread

Ingredients:

1 pack Yiest (16 gr)

1/3 cup Water (lukewarm)

2 Tbsp Sugar

3 cup Flour (all purpose)

1 cup Water (lukewarm)

1 Tsp Salt

Mix together yiest, sugar and 1/3 cup of water. Cover and let rise.

Combine all ingredients together in a bowl. 

Knead together for 10 min. Add as much flour as needed.

Make a ball, cut X on the top, cover with a damp cloth and let rise for 1-3 hrs.

Pre-heat oven at maximum temperature.

Divide dough into balls (8) and flatten them. Place on tray and let raise for 10-15 min.

Bake during 3-8 min until puffed,

Stuffed Grape Leaves (Lebanese vegetarian)



If you have been by the Middle East you surely know stuffed grape leaves! When these mezze/tapas (of fairly debatable origin... Turkish? Lebanese? Greek?) when displayed at a table cause everyone to reach out for them like covetable goods! ;) Maybe it is because it is slightly time-consuming to roll & let them cook.. that everybody goes so crazy/is impressed when you serve them Lol

Anyway, as a good geek that I am (seen that my Lebanese friends had not tried to make these before) I launched on a mission to get the authentic recipe with the collaboration of my favorite program: Excel.

Bottom of pan lining

(In short: Google authentic looking recipes > Apply Excel to work out the proportions :P > triple test cooking method and timing > Tasting > Blogging).

So after several times, and approval from the toughest Lebanese critics ;P here is the 'authentic' tasting recipe!

 

Lebanese Grape Leaves:		Spices:
- 1 jar Grape Leaves		- 1/2 Tsp Cayenne pepper
- 1 1/2 cups White Rice (Melrose)		- 1 Tsp Salt
- 1 cup Parsley (chopped)		- 1 Tsp All Spice
- 1 cup Tomato (chopped)
- 1 cup Onion (finely chopped)		Seasoning:
- 1 Tbsp Mint chopped		- 1 cup Lemon juice (split in 1/2 and 1/2 cup)
- 6 Large carrots		- 1 cup Olive Oil (split 1/2 and 1/2 cup)

Boil water, and introduce in a deep pan. Open grape leave jar, and separate the leaves, introduce into the water and let soak off for 10 minutes. Change the water, repeating the process 1 or 2 times. Then let drain.


Rice filling mix

In the meantime, peel & cut carrots in slices, and set to line the bottom of the pot.

In a large bowl wash the rice several times. Chop the tomato, onion, parsley & mint, and add to the rice. Add spiced, 1/2 cup of lemons juice and 1/2 cup of olive oil. Mix.

Take a grape leaf, placing the shiny part facing the tabletop. (Cut the stem if needed).

Step 1: Place 1 Tbsp of mix in the mid-section of the leaf

Step 2: fold the right and left sides over the mix

Step 1 - Place mix in center of leaf

Step 2 - Fold inwards the sides

Step 3: starting from the bottom, roll tightly all the way to the top.

Step 3 - Roll from bottom to top



Rolled & placed tightly in pan



Introduce in the pan aligning them tightly (so they will not move while cooking).  Add water and 1/2 cup left of lemon juice (it should just reach the rim of the leaves).



Once all done, place a plate (or 2) on top, and a heavy object (so that the grape leaves do not move).

Place over high heat and bring to a boil. Once boiling, let simmer for 2 hrs at low heat (2-3/6).

Plates & weight over arranged leaves

Halfway through, after 1 hr, add the additional 1/2 cup of olive oil. Cook until the 2hrs mark.

Remove from the heat, and let cool down.

Serve! The carrots are an edible plus! :)



Bazella (Lebanese peas & carrot, beef)

Bazella:

- 500 gr Frozen peas & carrots (diced)

- 400 gr Frozen minced beef

- 1 medium Onion (chopped med/small; not tiny)

- 3 Tbsp Tomato paste

- 4 cups Water

- 2 Tbsp Vegetable Oil

- 1 Tbsp All Spice

- 1/2 Tbsp Cinnamon

- 1/2 Tbsp Black Pepper

- 1 Tbsp Salt

- 1 Lemon (juiced)

Put the vegetable oil in a deep pot over medium/high heat (4-5/6), when hot add the onion and sweat for 2 min. 

Add the frozen minced beef and turn for the meat to break in small pieces; Add spices to the mix (Salt, cinnamon, all spice, black pepper). Stir until meat cooked :)

Prepare 3 Tbsp of tomato paste mixed with 4 cups of water; add into the meat mixture. Let raise to the boil, then lower the heat (2/6) and let simmer for 35 minutes.

Once done, add the lemon juice & serve!

** This dish is normally served with Lebanese rice. First layering the rice in the bottom of the plate, then this in the center :) Enjoy!**

Lebanese rice (white rice & vermicelli)

Lebanese rice

Lebanese rice:

- 2 Tbsp Vermicelli

- 1/2 cup White rice (Calrose)

- 1 Tbsp Olive oil

- 1 1/2 cup Water

- 1 Tbsp Salt

- 1/4 tablet Chicken stock (Maggie)

Put oil in a pot over med/high heat (5/6) add the vermicelli. Stir the same until light brown.

Add in the rice, stir a couple of times; then add the water, salt and chicken stock.
Cover the pot with lid, and let cook until water is done (about 10-15 min).

Voila! :)

Bûche de Noël - Yule Log (French Xmass log)

Buche de Noel

The Bûche de Noël (or Yule/Christmas Log) is a traditional French Christmas dessert originated back in 1800s (when the cake replaced the tradition of burning an actual wooden log on Christmas Eve). The bûche consists of a generally rolled yellow sponge caked over chocolate butter-cream frosting, that is also frosted on the outside to resemble a log; and commonly decorated with Christmas/Winter figurines (small pine trees, icemen, skiers, Santa, etc.).

It is less complicated than it may seem :) This said, the key is to truly be attentive with the preparation of the sponge cake (having no flour, it is light and almost moussey). Now let's get down to the baking!

Chocolate sponge cake:
- 1/4 cup & 2 Tbsp White Sugar
- 6 Eggs (separated yolks from whites)
- 1/2 Tsp Vanilla extract
- 110 grms Chocolate semi-sweet (small pieces)
- 3/4 Tsp Cream de Tartar
Chocolate whipped cream (filling):		Raspberry Whipped Cream (alternative):
- 1 cup Whipping cream		- 1 cup Whipping cream
- 1/2 Tsp Vanilla		- 1/2 Tsp Vanilla
- 3 Tbsp White Sugar		- 1 Tbsp White Sugar
- 2 Tbsp Cocoa Powder (unsweetened)		- 1/3 cup Jam (Peach/Berry/etc.)

1) Sponge Cake:
Preheat oven at 180C (top & bottom).
Butter & flour a baking pan (regular Tefal) > line with partchment paper > butter & flour over paper.

Mix ready for oven

Separate the eggs (egg whites vs. yolks) and let reach room temperature in separate bowls. (It is much easier to separate the eggs when they are cold :) and takes about 30 min to come from the fridge to room temperature).

Melt the chocolate at low heat (2/6) in a pan (technically this should be done 'bain marie' ina heatproof bowl... however I take a simplistic approach.. as long as the heat is very low and you stirr it then and again it will not burn).
Once fully melted > put in a bowl to let cool to room temperature. (I spread it over the walls of the bowl, and re-spread it after 5 min to have it air & cool as fast as possible).

In a bowl place the egg yolks and 1/4 cup of sugar, whisk it for about 5 min until light and fluffy (slowly falling in ribbons). Add & beat in the vanilla extract; then the chocolate.

In an sneaky-clean bowl put the egg whites, whisk until foamy (some small bubbles but runny). Add the Creme de Tartar and beat at medium speed until soft peaks form (peaks that are slightly runny). Gradually add the 2 Tbsp of sugar, beat until hard peaks form (peaks do not deflate and remain stiff).

Back to the chocolate-yolk mixture, using a squeaky-clean spatula, add about 1/2 cup of the egg white mixture and mix in (this should make the mix be a bit more runny, and easier to fold over the remaining egg white mix). Gradually add the egg white mix: place into the chocolate bowl, and folding the mix over.
It is crucial not to stir or over-mix it all because the air bubbles wil break and you will end up with a flat cake.. It is perfectly OK to have small streaks of white.

Pour batter into the prepared baking tray and spread evenly throughout the pan. Tap the pan 2-3 times to have it set evenly, then place in the oven for 15 min. The cake will be ready when it's puffed, will spring slightly to the touch; the top will not be shiny.

Remove from the oven, cover cake surface in full with a moist (not damp!) kitchen towel, and let cool.
(If im afraid the towel is too dry I put some moistened kitchen paper on top of the towel. Make sure you cover the edged too to prevent it from drying and crakign while rolling).

2) Filling:
In a bowl combine all ingredients (cream, sugar, vanilla, cocoa powder). The cooler the ingredients are the better (so you can put it in the freezer for 5 min, along with the whisk). Beat it until you get stiff peaks.

Rolled & dusted Buche de Noel

3) Rolling:
Once cake is cool, remove from pan & peel away the lateral sides of  the partchment. Spread evenly the filling over the cake. Then slowly start rolling the cake from the top inwards, carefully peeling the parchment paper as you roll it. Towards the end place it on your platter, then remove the last bit of paper.
I find that you can retain the shiny layer outside if you roll slowly and peel the parchment paper carefully :)

Ready to serve

4) Decoration:
Dust some cocoa powder over it, or make extra whipped chocolate (white or dark) cream and cover the outside (can do woody stripe patterns), or put little christmas figurines/trees/etc., or cover in chocolate shavings, and you are done!

Voila!

So far this recipe has never failed to impress ;) It is light, airy, moist, and chocolate-y! Even my harshest non-sweets lover critic had 2nd servings :)

Fatoush (Lebanese salad)

Fatoush salad (almost ready)

So here is a classic Lebanese salad :)

This is supposed to be the simplest salad.. as Fatoush is meant to make use stale Arabic bread and whatever vegetable/salad items you have in your kitchen.. the reality of it (being a foreigner) is that you just need to get the proportions right.. (if ever you strive to have it be considered fairly 'authentic' by your Lebanese friends lol). Same thing applies for Tabbouleh (simple, but need to get your proportions right!).

I got this recipe from my bf's aunt (after several unsuccessful attempts, following the 'you see it' method for quantities....). So since sharing is caring, here we go!

Lebanese Fatoush:
- 1 cup Romaine Lettuce (largely chopped)
- 2 cloves Garlic (mashed)		Spices:
- 1 1/4 cup Tomato (largely diced)		- 1 1/2 Tbsp Summac
- 1/2 cup Cucumber (sliced 1.5 mm)		- 1/2 Tsp All spices
- 1/2 cup Radish (thinly sliced)		- 2 Tsp Salt
- 1 Onion (med/small, chopped)
- 1/4 cup Parsley (fresh leaves, largely chopped)		Seasoning:
- 1/4 cup Thyme (fresh leaves)		- 4 Lemon (juiced)
		- Olive oil
- 1 pack of Lebanese/Arabic bread		- Pomegrenade molasses syrup

Pre-heat oven at 220C (top & bottom) with an oven tray in the middle. When heated, place Lebanese/Arabic bread into an oven tray to toast for 3-5 min; flip it half-way through until brown. Set aside to cool.

Peel and mash garlic cloves, add generous salt and lemon juice. Set aside.

Finely chop the onions (rings halves), add all spices & generous amounts of summac. Leave uncovered in the fridge.

Coarsely chop lettuce, tomato, cucumber, radish, parsley and thyme; place into a large bowl.

Add onions & lemon juice mixes, and stir together. Add a splash of pomegrenade molasses & olive oil to taste.

Once done, incorporate the toasted bread breaking it in pieces, mix, let is sit for a couple of minutes to absorb the juices prior to serving :) Sahten!

Arabic Lentil Soup



Living in the Middle East, one of the basic starters for the 'cold' winter days (or more likely days when the AC is so strong you are shivering in the restaurant! lol being 50C outside) is the Arabic lentil soup :) Light and lemon-y!



Arabic Lentil Soup



 

This particular recipe was given to me by a friend from a famous Lebanese dietician (who eventually wrote a cookbook). Everybody I know loooves this soup :)



Arabic Lentil Soup:

- 1 Tbsp Vegetable Oil

- 1 Onion (med, chopped)

- 3/4 cup Orange lentils

- 2 Tbsp Rice

- 3 Lemons

- 2 1/2 Tsp Cumin powder

- 1/4 Tsp Sweet pepper

- 1 Tsp Salt

Chop the onion, add cumin, salt and pepper, and sweat in the pot with vegetable oil (medium heat) until soft and slightly brown. 

  

Sweat onions (with spices)



Add lentils & rice to sweat onions



Simmering



 Wash rice & lentils, add into pan.  

Place into the pot, add 5 cups of water and cook at high heat (6/6) until it comes to a boil. Then lower the heat (2/6) and let simmer for 20-30 minutes; until lentils are soft and cooked.



Add lemon juice. Puree mixture & serve hot!

 Accompany this with lemon slices and some baked Arabic bread pieces :)